Saffron Summer Haute Indian Dining in Chessington.

A sample selection of authentic dishes from our delicious menu.

Below is a selection of starters, main dishes and desserts from the menu that Saffron Summer are serving this summer. (2016).

An average spending per person is estimated to be between 25 and 40 pounds for dinner depending on what you order.

We do have a street food Tapas offering during lunch and a sumptuous Sunday Street Food Live and Indian Roast brunch.

    • Pre Starters

    • Gol Gappa


      A 'street food' spicy shot accompanied with stuffed puri announcing the arrival of good food to follow

    • Starters

    • Curry Leaf Calamari


      Stir fried squid with chilli apricot glaze and curry leaves. (Grandma’s recipe).

    • Prawns Recheado


      Goan style fiery stir fried prawns, rock samphire, crab & curry leaf kedgree.

    • Chicken Trilogy


      Tandoori organic chicken breasts with three distinct flavours - wild garlic, malai & tellicherry  peppercorns, red chilli & cumin, simla-mirch chutney.

    • Gilafi Seekh Kebab


      Tandoori lamb seekh kebabs, peppers and onions, coriander and mint chutney.

    • Hakka Chilli Paneer


      Fiery Indo-Chinese paneer from the popular Chinatown of Kolkata.

    • Side Dishes

    • Dum ka Dal


      Saffron Summer's classic dal makhani with lotus seeds crisps.

    • Okra do Pyaza


      Stir fried bhindi with onions.

    • Jeera aloo methi


      Jersey Royals and fresh fenugreek stir fried.

    • Saag Paneer


      Tandoori paneer tikkas in a creamy spinach sauce.

    • Main Courses - House Specialities

    • Old Delhi Butter Chicken


      The famous household dish also known as Murg Makhni. Tandoori chicken thighs, tomato and fenugreek sauce, truffle malai.

    • Raan e Khaas


      48 hours marinated Elwy Valley lamb shoulder slow cooked in aromatic herbs, rose petals, wild mushrooms and fresh greens.

    • Beef Varutha Curry


      Keralan inspired tandoori rump of Scottish beef, Travancore roast sauce, cassava mash.

    • Guinea fowl Banjara


      A dish from the nomadic tribes of Ladakh - tandoori guinea fowl breast, peanut and dry mango marinade, filled with corn and mushroom, egg masala.

    • Wild Boar Vindaloo


      Originally known as vin d’alhos, a dish from Portugal, and over time changed in colour, name and taste by the Gaons to the well known and popular Vindaloo.

    • Desserts

    • Rasmalai


      Traditional Indian milk based dessert. (N)

    • Traditional British Favourites

    • Chicken Tikka Masala


      Tasty Indian-Brit favourite bursting with flavour.

    • Lamb Korma


      Lamb pieces and spices cooked in a creamy sauce. Another British favourite.

    • Vegetable Jalfrezi


        A combination of various vegetables and spices.

    • Rice and Biryanis

    • Awadhi Dum Murgh Biryani


      Lucknowi style Biryani of Blackleg Chicken thighs.

    • Hyderabadi Gosht Biryani


      Aromatic Kentish lamb Biryani.

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